HerbFresh root
Ginger
Zingiber officinale
A kitchen root: slice, simmer, and sweeten if you want.
Fresh organic ginger is a staple, not a specialty. Thin slices simmered ten minutes make a warming drink. Grated, it belongs in soup, lentils, and a simple syrup.
Traditional uses
- A hot cup on a grey morning
- Grated into stir-fries, broths, and baking
- A simple ginger-lemon syrup for sparkling water
How to prepare
- 1
Tea: 4 cm root, thinly sliced, simmer 8–10 minutes in 500 ml water. Lemon and honey after it comes off the heat.
- 2
Syrup: equal parts sugar and water, simmer with slices 15 minutes, strain, chill.
- 3
No need to peel young root — scrub it.
Kitchen & home
- Store unpeeled in the fridge, or freeze and grate from frozen.
- Candied peel is a pantry sweet, not a daily habit.
- The simmered slices can go into the compost, not the drain.
Go gently
- Very spicy batches may not suit reflux.
- Large amounts of ginger are not for everyone — keep it culinary.
